Description
This comforting Harvest Fall Salad is the perfect autumn meal, blending nutty wild rice, sweet roasted potatoes, and earthy shaved Brussels sprouts. Topped with tender shredded chicken and a rich, house-made caramelized shallot dressing, this dish offers a sophisticated depth of flavor. It is a hearty, nourishing bowl that works beautifully for busy weeknight dinners or a cozy Sunday lunch. Its make-ahead friendly nature makes it a fantastic staple for your seasonal meal prep routine.
Ingredients
1 cup dry wild rice blend
2 medium sweet potatoes, peeled and cubed
12 oz shaved Brussels sprouts
4 Tbsp extra-virgin olive oil, divided
1 tsp kosher salt, divided
2 cups shredded rotisserie chicken
1/2 tsp black pepper, divided
1/2 cup chopped pecans
1/3 cup pomegranate arils
5 Tbsp extra-virgin olive oil, for dressing
1/2 cup thinly sliced shallots
1 garlic clove, minced
1/4 cup apple cider vinegar (substitute for sherry vinegar)
1 Tbsp Dijon mustard
1 Tbsp honey
1 tsp chopped fresh rosemary
Instructions
Preheat your oven to 400°F (200°C).
Cook the wild rice according to package directions; set aside to cool.
Toss cubed sweet potatoes with 2 tablespoons olive oil, half the salt, and half the pepper on a baking sheet.
Roast potatoes for 20-25 minutes until tender and golden.
While potatoes roast, heat 2 tablespoons olive oil in a small skillet over medium-low heat.
Add shallots to the skillet and cook slowly until deep golden and caramelized, about 10-12 minutes.
Whisk together apple cider vinegar, Dijon, honey, minced garlic, rosemary, and the caramelized shallots with their oil to form the dressing.
In a large bowl, combine the cooked rice, roasted potatoes, shaved Brussels sprouts, and shredded chicken.
Drizzle with the dressing and toss gently to coat.
Top with pecans and pomegranate arils before serving.
Notes
You can prepare the wild rice, roast the vegetables, and whisk the dressing up to 3 days in advance. Store the components separately in airtight containers and assemble just before serving to keep the sprouts crisp.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Roasting and Whisking
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 50mg